Crispy Chinese roast Duck on a bed of vermicelli noodles, tossed with salad and lime juice, fish sauce, chilli, coriander.
Warm oven to 180 degrees.
Place duck pieces on wire rack above baking tray and warm through to crisp for 10-15 mins. Check duck after 10 mins - you don't want to overdo it, otherwise it will dry out and shrivel up. It should be still moist and crisp.
Soak vermicelli noodles in warm water for 5 mins, drain and put in large bowl.
Prepare all other ingredients as above, and add to noodles.
Toss well to combine.
Serve on a large platter, ensuring an even coverage of noodles and salad.
Place duck along platter on top of salad and garnish with extra coriander leaves if desired.
I often add a couple of handfuls of rocket leaves with the salad to give it extra flavour and greens - whilst not a traditional "Asian" accompianment - the pepperiness of the rocket works well with the duck.
Serve a finger bowl on the table for your guests to use as it can get messy getting all of the last meat off the duck bones!
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